Penne With Squash, Leeks And Parmesan Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
3/4 lbs: Penne or other tubular, pasta
3 cup: Winter squash, peel; seed, dice
2: Leeks, trim tough greens; split lwise, slice
1/4 cup: Parmesan cheese, grate
1/2 tsp: Fresh grated nutmeg,
1 tbsp: Olive oil,
Salt and cracked pepper,
Directions:
Cook pasta and leeks for last full minute of cooking. Drain pasta and
vegetables, reserving 2 to 4 tb cooking liquid. Place pasta and vegetables
in shallow serving bowl. Toss with Parmesan, nutmeg, olive oil, salt and
pepper, adding reserved liquid if mixture is too dry. Adjust seasoning.
Serve hot. Pass additional grated Parmesan cheese. 442 cal; 7 gr fat; 14%
fat. Source: Abby Mandel
Posted to JEWISH-FOOD digest by Nancy Berry on Nov
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
vegetables, reserving 2 to 4 tb cooking liquid. Place pasta and vegetables
in shallow serving bowl. Toss with Parmesan, nutmeg, olive oil, salt and
pepper, adding reserved liquid if mixture is too dry. Adjust seasoning.
Serve hot. Pass additional grated Parmesan cheese. 442 cal; 7 gr fat; 14%
fat. Source: Abby Mandel
Posted to JEWISH-FOOD digest by Nancy Berry
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp